Pumpkin and Pine Nut Lasagna
Dive into layers of creamy, savory goodness with this Pumpkin and Pine Nut Lasagna, a delicious twist on the Italian classic. Roasted pumpkin brings a naturally sweet and nutty flavor, perfectly complemented by the crunch of toasted pine nuts. A velvety béchamel sauce, lightly spiced with a hint of nutmeg, and a blend of ricotta, parmesan, and mozzarella add rich, cheesy indulgence to every bite. Golden and bubbling straight out of the oven, this baked lasagna is adorned with optional fresh sage for a touch of herbaceous elegance. Perfect for cozy family dinners or fall-inspired gatherings, this vegetarian lasagna offers a harmonious fusion of flavors and textures that's sure to impress.
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Recipe Information
Ingredients
- 12 sheets lasagna sheets
- 800 grams pumpkin (peeled and diced)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 50 grams pine nuts
- 500 grams ricotta cheese
- 100 grams parmesan cheese (grated)
- 200 grams mozzarella cheese (shredded)
- 400 milliliters milk
- 50 grams unsalted butter
- 3 tablespoons all-purpose flour
- 0.25 teaspoon nutmeg (ground)
- 6 leaves fresh sage leaves (optional, for garnish)
Instructions
Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper.
Spread the diced pumpkin on the prepared tray, drizzle with olive oil, and season with a pinch of salt and pepper. Roast in the preheated oven for 25-30 minutes, or until golden and tender. Set aside to cool slightly.
In a dry skillet over medium heat, toast the pine nuts until lightly browned and fragrant. Keep an eye on them as they can burn quickly. Set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until golden and bubbling.
Gradually whisk in the milk, ensuring no lumps form. Continue to cook, stirring constantly, until the sauce thickens. Stir in the nutmeg and season with salt and pepper to taste. Remove from heat.
In a medium bowl, mix the ricotta cheese with half of the parmesan. Stir in the toasted pine nuts and season lightly with salt and pepper.
Lightly grease a large baking dish (approximately 9x13 inches). Spread a thin layer of the white sauce on the bottom of the dish.
Place a layer of lasagna sheets over the white sauce, ensuring they do not overlap. Top with one-third of the roasted pumpkin, one-third of the ricotta mixture, and a handful of shredded mozzarella.
Repeat the layers (white sauce, pasta, pumpkin, ricotta mixture, mozzarella) two more times, finishing with a final layer of white sauce. Sprinkle the remaining parmesan and mozzarella over the top.
Cover the dish with foil and bake in the preheated oven at 180°C (350°F) for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until golden and bubbling on top.
Let the lasagna rest for 10 minutes before slicing. Garnish with fresh sage leaves (optional) and serve warm.
Nutrition Facts
Calories |
934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 898 mg | 39% | |
| Total Carbohydrate | 95.6 g | 35% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 10.6 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 657 mg | 51% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 874 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
